Grilled Chicken Breast with Quinoa and Fresh Berry Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Fresh Berry Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Fresh Berry Spinach Salad

Savor a perfectly grilled chicken breast paired with fluffy quinoa and a vibrant, fresh salad of baby spinach and mixed berries. This balanced plate offers a delightful mix of savory and sweet notes, accented with a light balsamic vinaigrette that ties all the flavors together.

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NUTRITION

518kcal
Protein
44.3g
Fat
17.1g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Mixed Berries

2 tsp Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine baby spinach and mixed berries.

  • 6

    In a small bowl, whisk together olive oil and balsamic vinegar to create a light vinaigrette.

  • 7

    Drizzle the dressing over the spinach and berries, and toss gently to coat evenly.

  • 8

    To serve, plate a portion of quinoa, top with sliced grilled chicken, and add a generous serving of the fresh berry spinach salad.

Grilled Chicken Breast with Quinoa and Fresh Berry Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Fresh Berry Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Fresh Berry Spinach Salad

Savor a perfectly grilled chicken breast paired with fluffy quinoa and a vibrant, fresh salad of baby spinach and mixed berries. This balanced plate offers a delightful mix of savory and sweet notes, accented with a light balsamic vinaigrette that ties all the flavors together.

NUTRITION

518kcal
Protein
44.3g
Fat
17.1g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Mixed Berries

2 tsp Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine baby spinach and mixed berries.

  • 6

    In a small bowl, whisk together olive oil and balsamic vinegar to create a light vinaigrette.

  • 7

    Drizzle the dressing over the spinach and berries, and toss gently to coat evenly.

  • 8

    To serve, plate a portion of quinoa, top with sliced grilled chicken, and add a generous serving of the fresh berry spinach salad.